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We have been baking Printen according to our family recipe since 1842. With us you get all facets of Printen in every season.

Depending on storage and processing, the Printe is very changeable in texture but the taste remains the same.

Originally the Printe is crisp and easy to break, suitable technology for this via a predetermined breaking point. They are not crisp enough for you? Well then, off to the fridge. They become soft due to high humidity! Our quick tip, put Printen and a cup of boiling water in a sealable container. For those not in a hurry, the bread or biscuit tin should be enough. Not soft enough? Then you should try the Chocolate Printe , due to the honey content in the dough, it is a little softer, slightly similar to gingerbread. We offer a mixture to try our basic varieties.

The Bruchprinte are particularly suitable:
Cooking with Printen for example for sauces, simply dissolved with a little liquid and heat.
Bake with Printen for example as a spice finely chop for eg biscuit dough, streusel, ice cream and dessert. Need an intense taste? Let it soak in liquid overnight, then seven e.g. for Krems.